We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Ultimate bread sauce
Serves: 12
Prep time: 5 mins Total time: 
Recipe photograph by Jonathan Gregson
Ultimate bread sauce
Serves: 12
Prep time: 5 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
122Kcal
Fat
2gr
Saturates
1gr
Carbs
20gr
Sugars
5gr
Fibre
1gr
Protein
6gr
Salt
0.5gr
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Ingredients
- 1.2 litres semi-skimmed milk
- ½ onion
- 1 bay leaf
- 10 cloves
- a few sprigs of thyme
- 250g fresh white breadcrumbs
- a grating of nutmeg
Step by step
Get ahead
Make the day before (can also be frozen), then reheat in a pan, add a little milk to thin if necessary.
-
In a pan, bring the milk to the boil with the onion, bay leaf, cloves and thyme. Simmer for 10 minutes, then strain into a clean pan, discarding the flavourings.
-
Stir in the breadcrumbs and cook gently for 10-15 minutes or until thick. Season with nutmeg and salt. If you like a thinner sauce, you can pass it through a coarse sieve.
Chef quote
Recipe photograph by Jonathan Gregson